Pork Belly Funk with Thai inspired salad

by Chef Mikel Anthony


This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Flavor Atlas. To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.

 



PORK

INGREDIENTS

  • Pork Belly 4×5 square skin on 
  • Black garlic ¼ c
  • Shrimp chile paste ¼ c 
  • Anchovies 3-4 
  • Fish sauce 2 tsbp 

METHOD

  1. Make a paste with ingredients in a mortar and pestle. Slather pork belly and roast in the oven at 350f until tender or up to 3 hours.

SALAD

INGREDIENTS

  • Mint ¼ c picked
  • Baby gem lettuce 1 picked
  • Carrot 1 shaved
  • Radish 2 shaved
  • Cucumber Persian 1 shaved
  • Lime juice 1 lime
  • Fish sauce 1 tbsp
  • Rendered fat from pork belly

METHOD

  1. Whisk wet ingredients in a bowl and then toss the rest in to coat.

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